Whole Grain Carrot Peach Muffins

• Topping:
• 2 tablespoons butter, slightly softened
• 1/4 cup rolled oats
• 1 tablespoon dark brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• Muffins:
• 1/2 cup all-purpose flour
• 1/2 cup white whole-wheat flour
• 1/2 cup oat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup canola oil
• 1/2 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups diced peaches
• 1 cup grated carrots

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
2. Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
3. Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
4. Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
5. Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
6. Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.

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Taken from www.allrecipes.com/recipe/259136/whole-grain-carrot-peach-muffins/ (may not work)